"ABC SALAD" Arugula Burrata Chili Crunch Salad

Serves: 4
Fresh. Creamy. Crunchy as hell.

Ingredients

• 5 oz arugula
• 3 small burrata balls (or 1 large 8 oz burrata)
• 1 cup cherry tomatoes, halved
• ¾ cup Castelvetrano or green olives
• ⅓ cup roasted pistachios, roughly chopped
• 3–4 tbsp Sobelini Pizza Crunch – Original
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Flaky sea salt
• Fresh cracked black pepper
• Optional: fresh rosemary or basil

Instructions

Add the arugula to a large bowl and toss lightly with olive oil, lemon juice, salt, and black pepper until just coated.

Spread the dressed arugula onto a large platter or shallow serving bowl. Scatter the cherry tomatoes, olives, and pistachios across the greens.

Place the burrata around the salad and gently tear open slightly so the creamy center spreads naturally.

Stir the Sobelini well, then spoon it generously over the burrata and throughout the salad so every bite gets some crunch and chili oil.

Finish with extra pistachios, flaky salt, black pepper, and fresh rosemary or basil if using. Serve immediately.

Why This Works

The peppery arugula, creamy burrata, sweet tomatoes, and salty olives balance perfectly with the Calabrian chili heat and crunchy texture of Sobelini Original.

Recipe and photos credit to our good friend Maria Deepthi @maria.klichik